Prepare the crabs:Place crab on a large cutting board, belly side up. If it's alive (and it should be), kill it by placing the pointy end of a knife through its belly (right below the apron). Remove the apron. Turn over and pry off the top shell by holding the body in one hand and pulling the top shell right at the rear with the other hand. Make sure you do it gently, not to break off the legs. Pull off the gills at the front of the crab, twist off the mouth parts, rinse over running water. Scoop out the crab butter from the shell and set aside. Cut crab in half.

Heat up some oil and butter in a large wok, add crab and stir to fry, add spicy seasoning, cover to cook evenly, stir occationally and continue to fry until the juice dry up. Meanwhile, use a small sauce pan to heat up some butter and add shallot and garlic in to cook until golden brown, add crab butter in and cook until thicken (1-2 minutes). Pour that fragant butter over the crabs. Stir to coat evenly.

Put water in a small sauce pan, bring to boil, add shrimps, skim off foam that rises. Add chayote, bring back to boil. Add fish sauce and fresh ground pepper to taste. Add green onion and cilantro then serve.

Soak chicken in coconut juice for 1 hr, remove and reserve juice for later use.Season chicken with salt, pepper and soy sauce.Clean and wash mushrooms and bolier onions throroughly.Preheat oven to 325 degrees.In a large skillet, heat oil and butter and brown the chicken breast over medium heat, 3-5 minutes each side. The coconut juice will give the chicken a nice golden brown color. Place chicken in the oven for 5-10 more minutes.Meanwhile, add more butter into the skillet and saute the boiler onions until golden brown, set aside. Add more butter in, add shallot and garlic and cook until fragant. Add mushroom and stir to cook until nice and soft, salt and pepper to taste, add boiler onions back in. Pour in the coconut juice, bring to a boil. Add chicken in with the brown juice from roasting. Add wine. Thicken the sauce with 1/2 t cornstarch. Add more salt and soy sauce to taste, turning the chicken to coat with sauce. Sprinkle some chopped cilantro and fresh ground pepper on top then serve.

Deep fry tofu cubes until golden crisp, set aside.In a large pan, heat 1 T oil and add shallot and garlic, cook until fragant. Add green beans, soy sauce, salt, sugar to taste, stir to cook for a minute then cover to cook for 3 more minutes or until nicely soft. Add tofu, hoisin sauce and stir well to cook for 2 more minutes. Sprinkle with fresh ground black pepper and serve.

Count means the approximate number of shrimp per pound, 36-40 count means that there are 36-40 shrimps per pound.

Most Americans probably have never seen shrimp with head on. But, head-on shrimp has much more flavor than shrimp without its head, just like the difference between fish on bone and fish fillet. In this dish, shrimps are cooked in their own butter to make a special tasty sauce so we need to leave that part on.

Remove head shell: Hold the shrimp body in one hand, and the head in the other. Squeeze the tip of the head to twist up the head shell. That will leave the orange butter on the ten-legs part.

Remove the body shell and the sand-vein:

Hold the tail while gently removing the shell around the body. Remove the tail. There are couple ways to remove the sand vein:- Making a shallow cut lengthwise down the outer curve of the shrimp's body. Remove vein with your fingers.- Use a toothpick to poke and pick the vein out from the shrimp's back without making a slit.-Pinch at tail end and pull out with fingers.

Remove 10-legs part: Hold the shrimp body in one hand and gently squeeze off the 10-legs part with the other hand without taking off much of the orange stuffs.

Break eggs into a bowl, add green onion, fish sauce and pepper to taste. Give the mixture a few strong beats.Heat oil in a pan, stir-fry boiler onion until nicely soft and lightly brown. Set aside. Add mushrooms and cook until tender. Season with salt and pepper, set aside.Add more oil into pan, pour 1/3 of the mixture in, as soon as it begins to stiffen, draw it away from the edges of the pan or lift up to allow the uncooked egg to reach hot pan.When the omelette turns golden brown, fold over and top with onion and mushroom. Repeat to finish the mixture, make total 3 omelettes. Serve with steamed rice.

In a medium pot, heat the oil. Add the shallot and the garlic and cook just until fragant.Add shirmps and cook until lightly pink, remove. Add the cauliflower, chicken broth and season with fish sauce, pepper, stir to mix. Add the tomatoes, cover the pot. Cook for 5-7 minutes until the cauliflower is just about tender. Add shrimps back, stir to cook for another minute. Add green onion and cilantro. Serve hot with steamed rice.